Serving
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Chicken with Chinese Broccoli
Thailand
  -   Gai Phat Phak Khanah King
Serves
Effort:
Sched:
DoAhead:  
3 w/rice  
***
45 min  
Prep
Tasty chicken with plenty of greens. The source book for this recipe tends heavily to Thai-Chinese, so this dish isn't chili-hot at all. To compensate, I serve it with Chili Vinegar Sauce on the side, so it can be made "more Thai" at the table.



12
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2
1/4
1/4
1
1/2
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12
1/2
2
1
1/3
2
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1
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oz
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cl
c
t
T
T
---
oz
in

T
c
T
---
T
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Chicken meat (1)
-- Marinade
Garlic
Cilantro Stems (2)
Peppercorns (3)
Fish Sauce (4)
Soy Sauce
---------
Chinese Broccoli (5)  
Ginger root
Red Chili (6)
Oil
Stock
Fish Sauce (4)
-- Garnish
Toasted Sesame (7)
-- Serve with
Jasmine rice,
Chili Vinegar (8)
Prep   -   (45 min)
  1. Cut CHICKEN into bite size pieces a little less than 1/4 inch thick.
  2. Crush GARLIC and chop small. Chop CILANTRO STEMS small. Pound together in a mortar with Black Pepper. Mix all Marinade items and massage into Chicken. Set aside for at least 20 minutes, turning once or twice.
  3. Seed CHILIS and slice thin, mix with enough Soy Sauce to coat them well and set aside to marinate.
  4. Separate BROCCOLI leaves and tender tips from the stems. Tear larger leaves into convenient strips. Slice stems diagonally, starting 1/4 inch thick at the thick end increasing to 1 inch at the thin end. Keep separate from the leaves.
  5. Slice GINGER very thin, then cut slices into thin slivers. Mix with Broccoli Stems.
Run   -   (15 min)
  1. In a wok or large sauté pan heat Oil over fairly high flame and fry Broccoli Stem mix until you see a touch of browning.
  2. Stir in Broccoli Leaves until coated with oil, then stir in Chicken with any free Marinade. Fry stirring until chicken is opaque.
  3. Stir in Stock, bring to a boil and simmer covered, stirring just occasionally, until chicken is cooked through, about 5 minutes.
  4. Drain Marinated Chilis, stir them in and take off the heat. Serve garnished with Sesame Seeds and along with plenty of steamed Jasmine rice.
NOTES:
  1. Chicken Meat   Weight is for skinless, boneless. I recommend thigh and/or leg meat, which have much better texture and flavor than the cardboard breasts we get in North America.
  2. Cilantro Stems:   This should be Cilantro Roots, but you're unlikely to have any of those, so we use the best substitute, stems (no leaves).
  3. Peppercorns:   In Thailand, Vietnam and China white peppercorns are used - but I use black anyway for its additional flavors.
  4. Fish Sauce:   This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. For details see our Fish Sauce - Introduction page.
  5. Chinese Broccoli:   [Gai Lan]   This is now a popular vegetable here in Southern California and can be found in just about any market serving an East or Southeast Asian community. For details see our Chinese Broccoli page.
  6. Chilis:   Around here we all use red Fresnos, but Holland Red or similar mid-heat chilis would be fine too. For details see our Thai Chilis page.
  7. Toasted Sesame Seeds:   This is an item you should have on hand for all East and Southeast Asian cuisines. They can be bought, especially from Korean markets, but are better made at home, very easily with our recipe, Toasted Sesame Seeds.
  8. Chili Vinegar Sauce   This is one of the essential Thai table condiments. It is easy to make - see our recipe Chili Vinegar Sauce.
  9. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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